Ingredients

Method

In a large skillet or wok, brown the ground pork over medium-high heat. Drain any excess fat.

Add the cabbage, carrots, bean sprouts, green onions, and garlic to the skillet. Cook for 3-4 minutes, or until the vegetables are tender.

Stir in the soy sauce, oyster sauce, ground black pepper, and sesame oil. Remove the skillet from the heat and let the filling cool slightly.

Place an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the filling in the center of the wrapper.

Fold the bottom corner up over the filling, then fold the left and right corners in towards the center. Brush the top corner of the wrapper with the beaten egg.

Roll the egg roll away from you, sealing the top corner to form a tight roll. Repeat with the remaining wrappers and filling.

Heat oil in a deep-fryer or large saucepan to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, turning occasionally to ensure even cooking. Drain on paper towels.

Serve the Chinese Egg Rolls hot with your favorite dipping sauce.